Untitled Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.

1. Supervising wine serving
2. Advises/helps customers with tourist trips, knowledge of surrounding area, arranges taxis for customers, arrange show tickets, parks customers cars
   25)
3. 64) Reporting of injuries, diseases & dangerous occurrences regulations
4. Well organised, reliable, team player, good communication skills, friendly, approachable, sense of humour, calm under pressure
   23)
5. 42) Negative reviews, loss of business, incorrect messages to audience, fake reviews
6. 36) A percentage added on to the bill
7. 66) Control of substances hazardous to health
8. Establishment to not make a profit
   2)
9. 80) Take pictures, take food samples, turn up unannounced, check HACCP plan & documentation, check food storage, check storage temps
10. 37) 5-63, bactereia splits in half every 20 mins
11. En suite, wi-fi in public areas, room service for drinks/food during the day & evening, internal telephone system
    7)
12. First person guest meets & so sets 1st impression
    22)
13. Boarding school, prison, care home, HM Forces
    4)
14. 77) Campylobacter, salmonella, clostridium perfringens, e coli, listeria, staphylococcus aureus & bacillus cereus
15. Compiling menus, ensuring staff are trained, hiring/firing staff, ensuring kitchen documents completed, checking food deliveries, showing expectations of dish presentation, food production, costing dishes, planning staff rotas.
    15)
16. 65) Personal protective equipment
17. 70) A way to reduce the risk of a hazard from causing harm
18. Place that provides accommodation
    5)
19. Working days & hours are specified, entitled to sick pay & holiday pay. The pay is pro rata
    29)
20. Hard working, punctual, reliable, approachable, good team member, calm & composed, good communicator & listener, enthusiastic
    26)
21. Multilinguist, good computer skills, good local knowledge (to enable advice/info for customers) ability to multi-task, good organisational skills, ability to communicate calmly with difficulty customers or situations.
    24)
22. Receptionist
    10)
23. Takes bookings, gives directions to room, issues room keys, takes payments, deals with phone calls & requests, takes room service calls. Deals with complaints.
    11)
24. 79) Environmental Health Officer
25. Working days & hours are specified, entitled to sick pay & holiday pay
    28)
26. Procuring and managing wines
27. 76) Headache, weakness, feeling cold, nausea, loss of appetite, aching muscles
28. 40) Newspaper, TV, radio, magazines, social media
29. Temporary work that usually happens at businesses busy times eg holiday season or Christmas
    30)
30. Housekeeping, chambermaid
    12)
31. 56) First in first out
32. The money someone is paid for working.
    33)
33. 69) How likely someone will be harmed by the hazard
34. Washes pots & basic kitchen jobs as directed.
    21)
35. Work as required; covering for sick colleague, entitled to sick pay & holiday pay depending on hours worked
    27)
36. 47) Prevents waste & cross contamination
37. 78) Severe reaction, can be fatal, swollen tongue, difficulty breathing
38. This is 2nd in command of kitchen, is in charge when head chef is absent.
    16)
39. 63) Health & Safety At Work Act
40. Receptionist, concierge, doorman
    9)
41. 46) Space available, quantities of food made, number of customers
42. A formal document that explains the duties & responsibilities, rules, procedures, working days, hours, pay, holiday entitlement, sickness pay, notice period & pension arrangements.
    32)
43. 67) Manual handling operations regulation
44. 72) Products are safe to eat, as expected
45. Helping customers and servers select wine pairings
    19)
46. 44) Clearly lit up & signposting to assembly point
47. 39) Bottom of fridge
48. 59) Manager of kitchen/head chef
49. Directly in charge of food production & day to day running of kitchen; supports head chef
    17)
50. A wine steward: knowledgeable about range of wines
    18)
51. 24 hour reception, multilingual receptionist, spa, business centre, en suite, concierge, wi-fi, toiletries in bathroom, restaurant & bar meals
    8)
52. Place that provides food & accommodation
    6)
53. Ensure communal rooms, bedrooms, bathrooms are clean & well maintained, eg repla
    13)
54. 71) Hazard Analysis Critical control point
55. Designing the wine list
56. Head chef (Executive head chef)
    14)
57. 45) First impression, sets standards
58. Somebody who washes the pots in the kitchen but undertakes any duties as directed such as basic vegetable prep
    20)
59. 62) Sturdy, well fitting, non slip, toe protectors, full shoe
60. Establishment to make a profit
    1)
61. Collaborating with winemakers to upgrade selections
62. The payment made by an employer to an employee.
    34)
63. Providing wine recommendations to guests
64. No minimum hours given, terminated at any time with no notice, person can say no to work, entitled to minimum wage if under 23
    31)
65. 41) Large audience, specific groups targeted, personal connection, advertisement of business, increase in profit
66. 58) Human resources (HR)
67. 38) 75 degrees for 2 minutes
68. Cruise ship, hotel, pub, Campsites, B & B
    3)
69. 68) Something that causes harm
70. 43) Comfortable, well lit, nicely decorated, spacious
71. 74) -18 to -21
72. Conducting wine service
73. 60) Accident form